1.Boil, steam or microwave potatoes and pumpkin, separately, until almost tender; drain.
2.Trim and reserve leaves from bottom two-thirds of rosemary sprigs; sharpen trimmed ends to a point. Finely chop 2 teaspoons of reserved leaves.
3.Combine potato, pumpkin and zucchini with the rind, juice, rosemary and garlic in large bowl; season.
4.Thread vegetables onto rosemary skewers; cook skewers on heated oiled barbecue (or grill or grill pan), basting occasionally with reserved juice, about 10 minutes or until vegetables are tender.